If you’re a pumpkin pie AND pudding lover, you’re going to like this. It tastes just like pumpkin pie.

That said, it does have tofu as a thickener, which makes the consistency different than a regular pumpkin pie, so it might not pass the texture test of a non-vegan pumpkin pie connoisseur. Personally, I liked that it had tofu in it. It helped me justify eating large quantities — it’s got protein, people!

I was so happy with the Pumpkin Pie Pudding, and the Tapioca Pudding for Two that I made last week, I decided to keep going on my pudding kick, and made the Pick-Your-Pleasure Breakfast Rice Pudding.

It was also very delicious. The vanilla soy milk, vanilla extract, and little bit of maple syrup made it lightly sweet, and super comfort food-y.

I’m sure it’s fine, but I didn’t feel comfortable having my slow cooker run all night, so I made it on Sunday during the day, and ate it for dinner topped with green apple. Yum!

I had to post one more recipe from The Vegan Slow Cooker. “Chick’n and Dumplings”. It was worth it! Ready to start cooking from Chloe’s Kitchen now. Just went to the grocery store today to stock up. Sorry, I’m not on Twitter. It’s enough to keep up with my blog :)

Hi Kelly ~ Wow! It looks just like chicken soup, and I can just tell from the photos how yummy it was. I’ve tweeted your post from @vegcookbookclub, and will also add them to my VegCookbook Club Pinterest Board: http://pinterest.com/bbravo/vegcookbook-club/